Seared Tuna Kimchi Bowl

Time: 13 mins

Difficulty: Not too tricky

Serves: 2

Ingredients

• 3 heaped tablespoons natural yoghurt
• 3 heaped tablespoons kimchi (70g)
• Olive oil
• 1 × 250g packet of cooked wholegrain rice
• 2 carrots (160g)
• 160g frozen broad beans or peas
• 2 × 150g super-fresh tuna steaks (about 1½cm thick, from sustainable sources)
• 2 tablespoons sesame seeds
• ½ a cucumber (160g)
• 1 lemon
• 1 tablespoon low-salt soy sauce

Method

1. In a small food processor, blitz the yoghurt with the kimchi until smooth.
2. Put a large non-stick frying pan on a medium-high heat, spritz with olive oil, then tip in the rice. Wash, coarsely grate, and stir in the carrot, along with the broad beans and a splash of water. Heat through for 2 minutes, season to taste, then divide between serving bowls (or use a small bowl to mould the rice into mounds).
3. Wipe out the pan, spritz the tuna steaks with oil, season with salt and pepper, and sear for 1 minute on each side so they remain blushing in the middle. Remove from the pan.
4. Wipe out the pan and toast the sesame seeds until golden, tossing regularly. Meanwhile, squash the cucumber with the heel of your hand, roughly chop, and toss with lemon zest, juice, and soy sauce.
5. Add the kimchi yoghurt to the bowls with the dressed cucumber, slice and add the tuna, scatter over the sesame seeds, and serve.